Poultry Pastilla with Cinnamon
Main course
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Cook Time
2 h
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
Poultry pastilla with cinnamon is a traditional Moroccan dish, perfect for special occasions. This sweet and savory dish combines the delicate flavor of poultry with the warm scent of cinnamon and the crunch of almonds. I have been preparing this recipe for years and it always impresses my guests. Pastilla is a festive dish that requires a little time, but the result is well worth it. Serve as a starter or main course for an unforgettable meal. Feel free to add a touch of honey for even more indulgence. A real treat!
Ingredients (16 ingredients)
-
0.5 piece chicken
-
4 piece eggs
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100 g blanched almonds
-
50 g butter
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5 feuilles brick or pastilla leaves
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2 c. à s. sugar
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1 c. à c. cinnamon
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to taste Vegetable oil
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1 c. à c. turmeric
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1 bouquet parsley
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4 piece onions
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1 c. à c. ginger (powdered)
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10 g butter
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to taste Saffron
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to taste Pepper
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to taste Salt or fine salt
Preparation (7 steps)
Preparation of the onions
Peel and cut the onions in half. Put the onions in the Thermomix bowl and chop finely for 5 Sek./Stufe 5.
Cooking the poultry
In a saucepan, pour the chopped onions, vegetable oil and 10 g of butter. Add the pieces of poultry, the bunch of chopped parsley, turmeric, powdered ginger, saffron, salt and pepper. Cover with water and simmer for 30 to 40 minutes, until the poultry is cooked through. Reserve the poultry and cooking juices.
Preparation of the almond filling
In the Thermomix bowl, pour the blanched almonds, sugar, cinnamon and 50 g of butter. Mix for 20 Sek./Stufe 8, then gradually increase to Stufe 10 for 10 Sek. to obtain a fairly fine mixture, like a crumble. Reserve.
Preparation of the scrambled eggs
Drain the poultry and keep the cooking juices. Shred the poultry into strips. Pour the cooking juices into the Thermomix bowl. Heat for 5 Min./90°C/Stufe 2. Add the eggs and mix for 3 Min./90°C/Stufe 3 to make scrambled eggs. Remove from the bowl and reserve.
Assembly of the pastilla
Butter a cake tin. Butter the brick leaves. Arrange 3 brick leaves overlapping each other all over the mold. Place one in the middle.
Garnishing the pastilla
Spread a layer of egg filling, a layer of poultry and the almonds. Fold the brick leaves that protrude from the dish, then add a last one in the middle, tucking the edges along the edge of the dish. Regularly butter the leaves so that they weld together.
Oven cooking
Preheat the oven to 180°C. Bake the pastilla for 20 to 25 minutes, until golden brown. Decorate with cinnamon powder before serving.
Finished cooking? Great! 🎉
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Created by
Pauline Blanc
3
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Eggs
- Tree nuts
- Milk
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